I once saw an article that wrote: "At present, food can always have thought, or gluttonous and coquettish, observation before eating, thinking during eating, simmering after tasting, eating is nature, chewing quietly, gently aftertaste, extraordinary rhyme." Eating is a kind of happiness, taste is a kind of fun, and transparent ink fragrance feels the spicy and salty sweetness in the text, which is a kind of happiness. Those who can eat get a stomach-warming enjoyment; Those who will eat find a peace of mind. "Savor it, feel deeply! Food has now become a part of our lives, life, go slowly, live slowly, life does not need gorgeous coats, nor sweet words, life needs to eat three meals a day, and live every day plainly. Each of us has our own living habits, in order to meet everyone's different dietary needs, select different dishes every day to share with everyone, and cheer for the wonderful life every day!
Steamed eggplant
1. Prepare materials
2. Cut the eggplant strips into steamer and steam them
3. Mince the garlic, chop the green onion, chop the green and red peppers, and set aside
4. Bring oil to a boil and pour into a bowl of dried red peppers
5. Homemade chili oil
6. In a bowl, pour light soy sauce, rice vinegar, sesame oil, chicken essence, a pinch of salt and sugar and peppercorn oil to mix the sauce
7. Pour in the dried chili oil Pour the minced ingredients into the sauce bowl
8. Stir well
Braised fish with garlic
Ingredients: 350g catfish, 5 sliced ginger, 20 cloves of garlic, 2 white green onions, 10g fresh red pepper, 20g cornstarch, 2 tbsp light soy sauce, 1/2 tbsp oyster sauce, 1/2 tbsp rice wine, 1 tsp sugar, 150ml water
method
1. Cut the catfish into chunks and stick a thin layer of cornstarch on the surface.
2. Put 3 tbsp oil in a pot, heat it up, add the fish cubes, and fry over medium heat.
3. Fry until the surface of the fish is slightly yellow, remove the drained oil.
4. After sifting the oil of the fried fish, put it in a clean pan, add garlic cloves, green onion white, ginger slices and fry until the surface is golden brown.
5. Add the fried fish, light soy sauce, oyster sauce, rice wine, sugar and water to boil over high heat, then turn to low heat and simmer.
6. Simmer until the soup is thick, add shredded red pepper and coriander leaves and serve.
Stir-fried pork with celery
Ingredients: 300g celery, 200g lean pork, salt, oil, 1 spoon soy sauce, 1 spoonful corn starch
Method:
1 lean pork, washed, sliced, salt, soy sauce, oil, corn starch (corn starch mixed with water), mixed well, marinated for 10 minutes
2Wash and soak for 5 minutes and slice
3 Heat a frying pan, pour oil, stir-fry the celery five ripe
4 Heat pan, pour oil, stir-fry lean meat, 6 ripe
5. Add the celery until ripe, add salt, stir-fry and collect the juice.
Hibiscus sea bass
Method 1: After slaughtering and cleaning the sea bass, take the head and tail of the fish to taste first, and then put it into the cage with the egg liquid that is stirred and adjusted to taste, steam it and set aside.
2. Cut the clean fish meat into large pieces, put the batter into the oil pan oil, take it out, add corn kernels, green and red pepper kernels, fresh soup to taste and cook, and finally put it on the steamed tender eggs
Seared prawns
Ingredients: 1 pound of shrimp, 1 piece of ginger, cooking oil
Method: 1. Cut off the shrimp's whiskers and use a toothpick to pick out the shrimp line.
2. Cut the ginger into minced ginger, boil the water in the pot, add the minced ginger, pour in the shrimp, and drizzle a few drops of cooking oil.
3. Boil on high heat for about 2 minutes, take out the cold boiled water and put it on the plate.
Seabass tofu soup
Ingredients: 1 sea bass, 1 tofu, 1 ginger, 1 angelica, 8 goji berries, 1 green onion, salt to taste
Method: 1. Scrape off the scales of the sea bass, remove the belly and gills, clean and cut into large pieces.
2. After the pan is hot, pour oil, add ginger slices to fragrant, pour in the fish pieces, and fry the fish pieces until set.
3. Pour in an appropriate amount of cold water, boil over high heat, add tofu and angelica.
4. When simmering the soup over high heat, turn to medium heat and simmer until it is cooked through, add goji berries, add salt to taste, sprinkle with chopped green onion.
Oyster sauce okra
Ingredients: Okra, 1 spoonful oyster sauce, 1 spoonful light soy sauce, 2 garlic, 1 spoonful corn starch
Method: 1. After cleaning the okra, cut off the stem, and then cut it into small pieces with a diagonal knife.
2: Mix the sauce first, 1 spoonful of light soy sauce, 1 spoon of oyster sauce, 1 spoon of corn starch, add 3 spoons of water and stir well.
3: When the pan is hot, pour oil, pour in okra and stir-fry until soft.
4. Sprinkle with minced garlic, pour in the seasoned sauce, stir-fry well and ready
Grilled prawns with garlic
Ingredients: 12 prawns, 2 heads of garlic, 2 tablespoons oyster sauce, 3 millet pepper
Method: 1. After washing the prawns, cut off the shrimp whiskers, open the deep back with a knife, and then use a toothpick to pick out the shrimp line.
2. Unfold the open back shrimp and gently chop the shrimp meat with the back of the knife to let it spread flat.
3. The prawns are neatly placed on a baking sheet covered with tin foil, with the head facing in and the tail facing outward, so that it looks better when cooked.
4. Peel the garlic, cut it into small pieces, put it in a bowl and add oyster sauce and mix well; Millet spicy is also cut into small pieces.
5. Add a spoonful of oyster sauce and garlic to each unfolded shrimp and sprinkle a few millet spicy.
6. Place the baking tray in the preheated oven at 190 degrees for 7 minutes, until all the prawns change color and the aroma is overflowing.
Dry fried spicy strip fish
Ingredients: 600 grams with fish
Ingredients: 1 green onion, 4 slices of ginger, 3 spoons of cooking wine, 1 spoonful of white wine, 7g of salt; 40 grams of spicy powder.
Method: 1. Clean and cut the fish into segments, add green onions and ginger, salt, cooking wine and white wine, mix well and marinate for 20 minutes.
2. A large handful of dried peppers, a large handful of dried peppercorns, rub the dry cloth, clean and put them together in a pan.
3. Turn on low heat and slowly fry until the color of the pepper becomes dark, and you can smell the spicy smell.
4. Stir-fry the fragrant chilies and peppercorns, let them cool for a while, then pour them into a blender and grind them into powder.
5. Take the fish out to another basin, pour in spicy powder, and gently mix well, so that each piece is evenly glued with a layer of spicy powder, which can also absorb the moisture on the fish, and dry and not drip when frying.
6. Pour oil into a non-stick frying pan, and then discharge it neatly into the strip fish segment, and then do not turn it at will, and fry it slowly over medium heat.
7. Turn the dough up to 2-3 times, fry on both sides until golden brown, the fish pieces are a little dehydrated and shrunk, and it feels hard when touched with chopsticks.
Sake brewed balls
Ingredients: glutinous rice flour, egg, rice wine
Seasoning: sugar, goji berries
How:
1. Put glutinous rice flour and an appropriate amount of boiling water in a basin, then stir constantly, and then knead into a flour ball by hand (specific method reference and noodles), and then roll into small balls by hand and put them in a container containing dry powder;
2. Boil water in a pot, pour glutinous rice balls into the pot, shake a few times after the pot to avoid sticking to the pot, and add cool water after the water boils again;
3. Add sugar and cool water after the water is boiled again, add rice wine after boiling again, skim off the floating foam on the surface of the water after adding rice wine, and then turn off the heat;
4. Slowly pour the previously beaten egg liquid into the pot, stir in one direction with a soup spoon during the process, then add goji berries, stir well and then eat out of the pot.
Homemade tofu with eggplant juice
Ingredients: Tofu, tomato
Seasoning: garlic, coriander, oil, light soy sauce, chicken essence, salt
Specific methods: 1. Cut the purchased tofu into pieces of suitable size, not too thick, boil oil in the pot, put the tofu into the pot and fry it when the oil is warm at 5, until both sides are golden brown and then put it on a plate, and cut the tofu from the middle with a knife to taste;
2. Peel the tomato (you can put the tomato on the fire to bake, easy to peel), then cut into small pieces, garlic and coriander chopped;
3. Heat oil in a pot, put minced garlic and tomatoes into the pot and stir-fry, add an appropriate amount of water after the tomatoes are juiced, and bring to a boil over high heat;
4. Put the tofu just cut into the pot, add an appropriate amount of salt, chicken essence and light soy sauce and stir-fry evenly, then simmer for about 1 minute to get out of the pot, put on a plate and sprinkle with coriander and eat.
Spicy hot
Beef meatballs; Bao Xin Spicy Pills; fish balls; Gluten; Curd bamboo; Lentinula edodes; Broccoli; oily tofu; Ham; Squid; tofu rolls; 1 pack of spicy hot base; Water to taste
To do this, pour an appropriate amount of water into a pot and bring the water to a boil over medium heat
Pour the spicy base packet into the water and mix the bag with chopsticks
In the order of meat-fish-soy products-vegetables
Put the ingredients that have been skewed with bamboo skewers in order into the pot
Cook the meat in advance until it is medium cooked before adding the next ingredient
Finally, add the vegetables, cover the pot and simmer for 30 seconds, then turn off the heat
Put the shabu ingredients in a bowl and serve with an appropriate amount of red oil soup
Homemade tofu with eggplant juice
Ingredients: Tofu, tomato
Seasoning: garlic, coriander, oil, light soy sauce, chicken essence, salt
Specific methods: 1. Cut the purchased tofu into pieces of suitable size, not too thick, boil oil in the pot, put the tofu into the pot and fry it when the oil is warm at 5, until both sides are golden brown and then put it on a plate, and cut the tofu from the middle with a knife to taste;
2. Peel the tomato (you can put the tomato on the fire to bake, easy to peel), then cut into small pieces, garlic and coriander chopped;
3. Heat oil in a pot, put minced garlic and tomatoes into the pot and stir-fry, add an appropriate amount of water after the tomatoes are juiced, and bring to a boil over high heat;
4. Put the tofu just cut into the pot, add an appropriate amount of salt, chicken essence and light soy sauce and stir-fry evenly, then simmer for about 1 minute to get out of the pot, put on a plate and sprinkle with coriander and eat.
Shredded tenderloin with sauce
Ingredients: pork tenderloin, cooking wine, egg white, starch, bean paste, chopped green onion, sugar, dark soy sauce, chicken essence.
Method: 1. Cut the pork tenderloin into fine strips, add cooking wine egg white and starch to grasp well.
2. Fill the bowl with bean paste, chopped green onion, add a spoonful of sugar, add an appropriate amount of dark soy sauce, chicken essence, water, and mix well.
3. Put the base oil in a pan, add the tenderloin shreds, and stir-fry over low heat.
4. When the shredded meat changes color, pour in the seasoned sauce and reduce the heat to reduce the juice.
5. Sprinkle with chopped green onion,
【Carrot fungus stir-fried yam】
1。 Peel the yam and cut into slices. Put yam tablets in clean water and drop a few drops of white vinegar to prevent the yam from oxidizing and turning black.
2。 After soaking the black fungus in water for 2 hours, tear it into small pieces and set aside. Peel the carrots, cut into diamonds, and set aside.
3. Put an appropriate amount of peanut oil in the pot, first add carrot slices, and stir-fry over medium heat.
4 is shown. Sauté the carrots until soft, add the green onion, white onion, yam and black fungus, stir-fry over medium heat. Add salt and half a spoonful of light soy sauce and simmer for 2 minutes. Simmer until the broth is dry and then remove it from the pan.
Roasted tofu
Ingredients: 300g of tofu, 50g of minced meat, 4-5 small red peppers, 1 small piece of ginger, 2 cloves of garlic, 1 to 2 star anise, an appropriate amount of dark soy sauce, an appropriate amount of oyster sauce, an appropriate amount of salt, a little sugar, a little chives;
Method 1: Cut the tofu into slices about 7 or 8 mm thick, cut the bacon into small pieces, shred the ginger, slice the garlic, split the red pepper, mince the chives;
2. Just choose minced meat! You can also use thinly sliced pork belly ah~ use minced meat or pork belly to sprinkle the meat with salt, soy sauce mixed well and marinate for a while, you can also add starch and peppercorn powder according to personal preferences; Heat a little oil in a pan and fry the tofu until golden brown. You can fry on both sides or just one side;
3. Put the fried tofu on the kitchen paper to absorb excess oil. After that, fry ginger and garlic in the remaining oil in the pot, add pork belly (or minced meat) and fry until spitting oil (stir-fry minced meat until broken);
4. Put the tofu back into the pot, stir-fry a few times, then add the water without the tofu, a small amount of oyster sauce, sugar, a little soy sauce, star anise, red pepper, add salt as appropriate, and cook over medium heat until the soup receives an appropriate degree. (Old soy sauce is mainly coloring, not too much, the amount of salt is adjusted according to personal taste after tasting, must taste when cooking, must taste, must taste!) This is the basic rule of cooking! Seasoning is not a big luck, don't go out of the pot to find that the saltiness is not suitable);
5. Collect the juice, don't collect too dry, the soup can be mixed with rice (I'm so corrupt), sprinkle chives and cook slightly, take out of the pot, and finish;
Tiger eggs
Ingredients: eggs, dark soy sauce, light soy sauce, rock sugar, cooking oil,
Method 1: Boil eggs in cold water, boil the water and boil it for 10 minutes.
2. Rinse the eggs with cool water, peel off the shells after they are completely cool, and make a little cut on the eggs with a knife. Put an appropriate amount of cooking oil in a pan, add the eggs, and fry until the surface is golden and wrinkled.
3. After frying, add an appropriate amount of dark soy sauce to color, then add light soy sauce, rock sugar and water, and cook on high heat for about 10 minutes.
4. Remove from the pan and sprinkle with chopped green onion
Plum ribs
Ingredients: 400g pork ribs, 9 plums, 1 spoonful rock sugar (crushed), a little cooked white sesame seeds, a little corn starch, a little ginger, 1 star anise, a little cooking wine, a little light soy sauce, a little old soy sauce, a little balsamic vinegar;
Method 1. Slice the ginger, wash the ribs and use a paper towel to absorb water slightly, add a little corn starch and mix well;
2. Fry in a pan until the surface is golden brown;
3. Stir-fry rock sugar, put in the fried ribs, evenly color the sugar, put in plum, ginger slices, an appropriate amount of cooking wine, star anise, add water, because I have not soaked plum beforehand, so the amount of water is slightly more, covering the ribs about 1 cm higher;
4. Bring to a boil over high heat, turn to medium-low heat and simmer for about 30 minutes;
5. When the water is almost half consumed, put an appropriate amount of old soy sauce and light soy sauce (according to the amount of ribs in a ratio of about 1:1.5), mix well, and continue to simmer on low heat for about 15 minutes;
6. The soup is thick, drizzle a few drops of balsamic vinegar, stir-fry slightly, sprinkle some white sesame seeds to get out of the pot;
Spicy beef
Ingredients: 200g beef, ginger, 50g dried chili, a little salt, a little chicken essence, 3g light soy sauce, 9g corn starch, peanut oil, 3g cooking wine, garlic to taste, green onion to taste
Method 1: Wash the ingredients and set aside
2. Set aside dried chilies
3. Light soy sauce, corn starch and cooking wine set aside
4. Cut the beef into 0.2 cm thick with straight grain, stir clockwise with 6g corn starch, a little peanut oil, light soy sauce and cooking wine, and marinate for 10 minutes
5. Soak the dried peppers in warm water for 5 minutes
6. Heat a pan with cold oil, stir-fry ginger and garlic
7. Fry the ginger and garlic until you smell the aroma and stir-fry the beef for one minute
8. About 5 ripe, scoop up and set aside
9. Remove the dried chili pepper from water and set aside
10. Fry the pot and stir-fry the dried peppers just now
11. After smelling the aroma of chili, put the beef back into the pot and stir-fry for one minute, add a little salt, chicken essence, 3 grams of corn starch and mix a little water
12. Remove the green onion and turn off the heat
13. Plates are ready to serve
Roast old tofu granules
Ingredients: 1 piece of old tofu, 1 green pepper, 1 red pepper, 3 cloves of garlic, chopped, 1 inch ginger (sliced), green onion, oil
Ingredients: 1 tablespoon light soy sauce, 2 teaspoons dark soy sauce, 2 teaspoons sugar, 1 teaspoon cornstarch, 2 teaspoons black vinegar, 1 teaspoon sesame oil, 1 tablespoon water.
Method: 1. Cut the tofu into chunks and remove the water on the surface. Cut the red and green peppers into small pieces.
2. Turn on the heat of the pan, heat the oil, put the tofu cubes in the oil and fry until the surface turns golden brown. The oil in the pan is poured out, leaving 2 teaspoons of oil in the pan.
3. Mix well in a bowl of ingredients, stir-fry ginger, garlic and green onion, add tofu and chili, stir-fry until soft, pour in the sauce, put it out and sprinkle with chopped green onion.
Cumin potato chips quiche
Ingredients: 1 potato, some egg, some salt, some white pepper, some sausage, some cumin powder, some carrot
Method: 1. Heat a frying pan, pour in a little oil, and put potato slices, sausage slices and carrot slices into the pot.
2. After frying, turn over.
3. Sprinkle cumin powder on top. Sprinkle with white pepper. Sprinkle with a pinch of salt. (Or add salt to the egg mixture)
4. Pour the beaten egg into the pan
5. Reduce heat and heat until the egg solidifies.
6. Slightly yellow around and gently turn over.
7. Cook lightly for 30 seconds. Cover the plate over the pan, buckle upside down, and that's it.
Sauerkraut lamb
Ingredients: sauerkraut, lamb slices, green onion, garlic, pepper, chili oil;
Method 1. Sauerkraut soaked in water for half an hour, washed, drained, and cut into fine strips (if the sauerkraut is thick, it should be sliced into thin slices and then shredded);
2. Put the wok on the fire, put oil (the amount should be more), heat until 5, add chopped green onion and ginger and stir-fry until fragrant;
3. Add shredded sauerkraut and stir-fry, stir-fry for a while, add water, and submerge the sauerkraut;
4. Bring to a boil over high heat, cook for 5 minutes, add lamb, blanch until discolored, add a little salt and pepper, and then you can get out of the pot
Crispy bananas
Ingredients: banana, egg, egg roll, breadcrumbs, sugar, salt
Method: 1. First crush the egg roll in the bag, then pour it into a large bowl and mash it with garlic.
2. Crack the eggs, add a little salt and sugar, stir well and set aside.
3. Peel and cut the banana, coat with a layer of egg liquid, and then coat with a layer of breadcrumbs.
4. Make all the banana segments in turn, pour oil into the pan and heat until 6.
5. Gently add the banana segments, fry until golden brown on both sides, and use a slotted spoon to remove the drained oil.
6. Then use oil absorbing paper to absorb the oil and arrange the plate.
Chop the scrambled eggs with chili
Ingredients: chicken gizzard, minced ginger, chopped red pepper, cooking wine, green pepper, green onion, garlic, dark soy sauce, salt, sesame oil
1. After cleaning the chicken gizzard, cut into thin slices, add minced ginger, chopped red pepper, and marinate in cooking wine for about 20 minutes;
2. Wash the evergreen pepper, remove the seeds and cut into sections, slice the green onion, ginger and garlic;
3. Heat the oil in a pan, after the oil is hot, add peppercorns in turn, ginger, green onion and garlic and stir-fry until fragrant;
4. Put the marinated chicken gizzard slices on high heat and stir-fry until broken;
5. Add green pepper cubes and stir-fry, add a little dark soy sauce, stir-fry until the green pepper is broken, put a little salt and drizzle a little sesame oil.
Drunk ribs
Ingredients: 500g fresh ribs A pinch of minced garlic Salt to taste Coarse sweet potato powder A pinch of minced chives A pinch of pepper A pinch of cooking wine
Method: 1. Soak the ribs in clean water for one hour to remove the blood water, drain the water, add salt, pepper and cooking wine and marinate for more than half an hour
2. Evenly coat the marinated ribs with coarse sweet potato powder
3. Put oil in the pot (more, can not pass the ribs), 6-7 into oil temperature, put into ribs and fry over medium heat, (turn in the middle to avoid the bottom of the paste), and finally turn on high heat until the oil temperature is about 90% and quickly fry until golden brown
4. Put it in the sauce while it is hot, mix well, cover and simmer for a few minutes
5. Sauce: 2 spoons light soy sauce, 1 spoonful dark soy sauce, 2 spoons sugar, 2.5 spoons aged vinegar, a little white pepper, a little sesame oil, chicken powder, cooking wine, minced garlic, minced chives
Jianlibao stewed ribs
Material: 480 g ribs
Ingredients: 2 cans of Jianlibao, 1 spring onion, 4 slices of ginger, 1 star anise; 4 scoops light soy sauce, 1/2 teaspoon dark soy sauce, 2 tablespoons rice vinegar.
Method: 1. Put the washed ribs in the pot with cold water, cover and cook over high heat.
2. After boiling, cook for another 2 minutes, until the pot is full of foam, then turn off the heat, then remove and wash with warm water.
3. Put the blanched ribs into another cast iron pot and pour in the Jianlibao without the ribs.
4. Add the green onion, ginger slices and star anise.
5. Pour in dark soy sauce, light soy sauce and rice vinegar and mix well.
6. Cover and cook over high heat until boiling, then turn to minimum heat and simmer slowly for about 40 minutes.
7. Simmer until the soup is thick, then open the lid, turn to high heat to collect the juice until it is almost dry, then turn off the heat.
Braised eel segments
Ingredients: 600 g of eel
Ingredients: 8 dried chilies, 2 spring onions, 1 head of garlic, 4 slices of ginger, 1 spoonful of Sichuan peppercorns
Seasoning: 1 large can of beer, 2 teaspoons of salt, 4 spoons of light soy sauce, 2 spoons of cooking wine, 1 teaspoon of rice vinegar, 1 spoonful of sugar
Method: 1. Let the seller help the eel to be processed, beat the thick part of the meat, take it home and rinse it under running water.
2. Cut the green onion into pieces, slice the ginger and garlic, and cut the chili pepper into long strips.
3. After boiling water in the pot, pour in the eel, turn off the heat in 3-4 seconds and fish it out, the speed should be fast.
4. After scooping out, rinse under water, wash off the white film on the skin of the eel, and then cut it into segments and set aside.
5. After the oil is hot, add dried chilies and peppercorns, and slowly fry over low heat until the color of the peppers becomes dark and fragrant.
6. Add green onion, ginger and garlic, still on low heat, and slowly stir-fry the green onion aroma.
7. Pour in a large jar of beer, bring to a boil while adding all the rest of the seasonings, and mix well.
8. Pour in the eel segments, cover the lid, turn to low heat after boiling, and simmer for about half an hour.
9. Simmer until the soup is thick and has a rich umami flavor.
Stir-fried beef in oyster sauce
Ingredients: 350g beef, 4 green peppers
Ingredients: 40 grams of oyster sauce, 25 grams of peanut oil, 5 grams of dark soy sauce; 8 dried chilies, 1 spring onion, 3 slices of ginger, 3 cloves of garlic.
Method: 1. Soak the beef cut into strips in clean water to remove the bloody water, which removes part of the fishy smell.
2. Remove the soaked white beef strips and squeeze out the water, the drier the better, the more it can absorb the flavor of the seasoning.
3. Then spread the beef strips, add oyster sauce and mix well, marinate for ten minutes, and let the beef strips fully absorb the taste.
4. Then pour in peanut oil and mix well to strengthen the effect of water locking. Finally, add the dark soy sauce and mix well, so that the stir-fried beef has an attractive red color.
5. Turn on low heat, put in the dried chili pepper first after the oil is hot, slowly stir-fry until the color of the chili pepper becomes darker, and then remove it, leaving only the chili oil.
6. Then add the minced green onion, ginger and garlic, still on low heat, and stir-fry the aroma of green onion and garlic.
7. Pour in the marinated beef strips, turn to high heat and stir-fry quickly.
8. Add the green pepper after stir-frying a few times, and when you see that the beef strips in the pot are discolored, turn off the heat immediately and serve.
Stir-fried broccoli with matsutake mushrooms
Ingredients: Matsutake 180g, broccoli 200g; 1 small green onion, 3g salt.
Method: 1. Soak the broccoli in clean water for more than half an hour, and then break it into small florets; cut the washed matsutake mushrooms into thin slices.
2. After boiling water in a pot, add broccoli, blanch until discolored, and quickly remove and cool.
3. Over low heat, pour a little oil into the pan, first add a little green onion and ginger and stir-fry until fragrant, then pour in the matsutake slices.
4. Turn to high heat, stir-fry until the matsutake mushrooms come out of the water, continue stir-frying, until the water in the pan is dry.
5. Finally, add the blanched broccoli, salt, stir well and turn off the heat.
Spicy shrimp balls
Ingredients: Crayfish
Ingredients: ginger, garlic, green onions, white sesame seeds, Sichuan pepper, chili knot
Seasoning: bean paste, salt, chicken essence, light soy sauce, dark soy sauce, cooked sugar, oyster sauce
Start making
1. Clean the crayfish, remove the head, remove the sand line, cut the shell with scissors to facilitate the taste, and then wash it again, drain the water and set aside.
2. Heat the oil, add rapeseed oil to the pot, fry the ginger, garlic and green onions until fragrant, and then add bean paste, peppercorns and chili peppers to stir-fry for aroma.
3. Put in the processed shrimp balls, stir-fry over high heat, spray white wine from the side of the pot, then stir-fry evenly, add the water that has just passed the shrimp balls, bring to a boil over high heat and simmer.
4. Add an appropriate amount of the remaining seasoning, cover and simmer until the juice is almost dry, hook in an appropriate amount of water starch, take it out of the pot and put it on a plate, sprinkle with cooked white sesame seeds.
Stir-fried double crispy
Ingredients: Squid, pork liver
Ingredients: ginger, garlic rice, screw pepper, dried chili, onion
Seasoning: bean paste, salt, chicken essence, light soy sauce, balsamic vinegar
Start making
1. The squid is first scalded with boiling water, tears off a layer of skin on the surface, and then marks the cross knife flower, first diagonally from one angle, the knife is cut at 45 degrees, and then change one direction, cut vertically from another corner, the knife should not be too deep, can not cut off the squid, after the knife flower is beaten, change the knife and cut into uniform size blocks.
2. Cut the pork liver into evenly sized slices, then wash off the blood and water, add salt, monosodium glutamate, light soy sauce, corn starch and marinate evenly for a while.
3. Turn on the fire, boil water in the pot, open the water into the squid blanched water, pour in pork liver before leaving the pot and blanch.
4. Boil the base oil in a pot, add ginger and garlic, bean paste, chili pepper and stir-fry until fragrant, then add screw pepper and onion cubes and fry for 7 minutes, add squid and pork liver, add seasoning, point a little water, hook in water starch, stir-fry over high heat, stir-fry evenly out of the pot.
Lung slice soup
Ingredients: pork lung, white radish
Ingredients: ginger, rapeseed oil, lard, chives
Seasoning: salt, chicken essence, white pepper
Start making 1. After buying the pig lung, first deal with it, connect the pig lung trachea to the faucet, and pierce some holes in the pig lung without stopping the water flush until the pig lung turns white.
2. After the pig lung is cleaned, change the knife and cut it into pieces, and the place with more lymph should not be eaten and should be discarded.
3. Heat the oil, add ginger slices, rapeseed oil, lard and heat, pour in the lung slices and stir-fry over high heat, add an appropriate amount of water after the lung slices are fragrant, boil over high heat and cook for a while.
4. When the soup is white, pour into the pressure cooker, put on the air pressure for 15 minutes, then turn off the heat and deflate, put in the seasoning, cover the white radish, and then put on the air pressure for 3 minutes.
5. When the time is up, exhaust, pour directly into the bowl and sprinkle with chopped green onion.